Results 11 to 20 of about 21,886 (309)
Optimization of analytical methods for the assessment of the quality of fats and oils used in continuous deep fat frying [PDF]
Grasas y Aceites, 2007 Frying oils with different alteration degrees were collected from continuous frying systems at various Spanish companies. These samples were used to evaluate the applicability, repeatability and capability of a number of methods to discriminate between ...
J.A. Navas +3 more
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Comparision of the frying performance of olive oil and palm superolein [PDF]
, 2012 Deep-fat frying is an important method of food preparation in wich foods are immersed in hot oil. Repeated use of frying oils is a common practice and in the presence of atmospheric oxygen it produces various undesiderable reactions in used oils.
Giordano A. +4 more
core +1 more source
Comparison of the frying performance of refined, bleached and deodorized palm olein and coconut oil [PDF]
, 1998 The frying performance of refined, bleached and deodorized palm olein (RBDPO) and refined, bleached and deodorized coconut oil (RBDCO) was compared in this study.
Che Man, Yaakob, Wan Hussin, W. R.
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Effect of continuous usage on the natural antioxidants of vegetable oils during deep-fat frying
Scientific African, 2019 Edible frying oils are important source of vitamins and natural antioxidants. They provide protection against diseases such as cancer and cardiovascular diseases. Using oils for prolonged periods, may cause its quality to deteriorate.
OB Adu +5 more
doaj +1 more source
Used food oils: physical-chemical indicators of quality degradation [PDF]
, 2017 Comunicação apresentada em 11th Baltic Conference on Food Science and Technology “Food science and technology in achanging world” FOODBALT 2017 Conference Proceedings. Jelgava, LLUUsed food oil (UFO), designated as frying oil, is a residue.
Basto de Lima, Maria Gabriela +6 more
core +1 more source
Valorisation non alimentaire des huiles de friture usagées en tant que lubrifiants biodégradables
Oléagineux, Corps gras, Lipides, 2005 The market of used frying oils (UFO’s) collection in Europe is estimated to about 350,000 tons a year. Since the dioxin crisis in 1999, the main recycling ways of this raw material, considered as a waste, concern the oleochemical applications namely the ...
Avellan Anne-Virginie, Alfos Carine
doaj +1 more source
Methanolysis of used frying oil
Fuel Processing Technology, 2003 Abstract The result of the investigation on methyl esters obtained on the basis of heated refined sunflower oil and used frying oils are given in the paper. Transesterification reaction conditions that affect yield and purity of the product esters including oil quality, molar ratio of methanol to vegetable oil, type and concentration of alkaline ...
Tomašević, A.V. +1 more
openaire +2 more sources
Lipid Technology, 2013 AbstractThe analysis of used frying oils to ensure quality of fried foods has become a subject of great concern for health administrations, food processors and consumers, especially since some compounds formed at high temperatures impair the nutritional value of fats and have adverse health effects.
Dobarganes, M. Carmen +1 more
openaire +2 more sources
Chemical Engineering Transactions, 2017 Palm oil is one of the important commodities of Malaysia and is superior for frying due to its high oxidative stability and high content of unsaturated fatty acids.
Z. Hashim, S.S.A.M. Zaki, I.I. Muhamad
doaj +1 more source
Terahertz time-domain spectroscopy of edible oils. [PDF]
, 2017 Chemical degradation of edible oils has been studied using conventional spectroscopic methods spanning the spectrum from ultraviolet to mid-IR. However, the possibility of morphological changes of oil molecules that can be detected at terahertz ...
Abbott, Derek +2 more
core +2 more sources